GREEN CHILE BURRITOS
Make and share this Green Chile Burritos recipe from Food.com.
Provided by keen5
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Simmer pork in broth until tender and thoroughly cooked.
- Add chiles and canned tomatoes.
- Simmer 15 to 20 minutes longer.
- Spread each tortilla with refried beans.
- Using a slotted spoon, put some pork mixture on each tortilla, reserving liquid to serve as sauce.
- Roll each tortilla and place in a shallow baking dish.
- Bake uncovered at 350 degrees for 15 minutes or until hot.
- Thicken sauce with a little flour and spoon over burritos.
- Serve topped with grated cheese, shredded lettuce and chopped tomato.
Nutrition Facts : Calories 864.9, Fat 31.3, SaturatedFat 13.5, Cholesterol 128.8, Sodium 2861.9, Carbohydrate 81.8, Fiber 13.7, Sugar 9.7, Protein 63.1
PORK CHILE COLORADO
Pork chile colorado, also known as chili colorado or pork asado, is a perfect hearty Mexican comfort food, well known for its brilliant red chile flavored sauce.
Provided by Christian Guzman
Categories Main Course
Time 4h50m
Number Of Ingredients 17
Steps:
- Quarter onion. Peel garlic cloves. Stem, seed and rinse all dried chiles. Place all in a medium sauce pan with enough water to cover.
- Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 15 minutes. (Continue with searing the pork while this is cooking.)
- With slotted spoon, remove all ingredients from sauce pan to electric blender. Add enough fresh water to allow blender blades to turn easily. Pulse until fully chopped and blended.
- Place mesh strainer on top of medium bowl and pour in chile mixture. Allow liquid to strain through, using a spoon to press out as much liquid as possible then discard the solids. Pour into clean crock pot and stir in the remaining beef broth.
- While chiles are heating, in a small bowl, mix together baking powder, salt, cumin, onion powder, garlic powder, oregano and achiote. Set aside.
- Cut pork roast into bite sized pieces. In medium bowl, mix well with enough spice powder to cover.
- In large skillet, heat olive oil on medium high heat. Add pork roast pieces and cook, stirring occasionally, until seared (about 8-10 minutes).
- Remove pork roast pieces to crock pot and stir together with chile mixture. Add bay leaves and stir gently.
- Cook 3-4 hours on high, or 5-6 hours on low. Remove bay leaves before servng.
Nutrition Facts : Calories 221 kcal, Carbohydrate 8 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, Sodium 801 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PORK AND ROOT VEGETABLES BURRITOS WITH CHILI COLORADO
At the restaurant, the burritos are filled with smoked pork, but this version, using roasted pork, also works well.
Yield Makes 8
Number Of Ingredients 18
Steps:
- Place ancho chilies in bowl. Cover with hot water; let stand until soft, about 1 hour. Drain. Coarsely chop chilies. Char bell peppers over flame or in broiler until blackened on all sides. Wrap in paper bag. Let stand 10 minutes. Peel, seed and quarter peppers.
- Puree ancho chilies, bell peppers, chicken broth, cilantro, garlic, jalapeño chilies, balsamic vinegar and cumin in processor. Season with salt and pepper.
- Preheat oven to 350°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add pork and brown on all sides, about 10 minutes. Cover pot; place in oven and roast pork until tender, about 1 hour 15 minutes. Cool pork; chop coarsely. (Sauce and pork can be made 1 day ahead. Chill.)
- Melt butter with 2 tablespoons oil in another heavy large pot over medium-high heat. Add chopped onions and sauté until translucent, about 6 minutes. Add potatoes and sauté until beginning to brown, about 8 minutes. Stir in rutabagas and squash. Cover pot; reduce heat to medium-low and cook until all vegetables are tender, stirring frequently, about 30 minutes. Season filling to taste with salt and pepper.
- Butter large baking pan. Heat large nonstick skillet over medium-high heat. Add 1 flour tortilla to skillet and cook until beginning to brown, about 45 seconds per side. Transfer to plate. Spoon 1/2 cup pork in 4-inch-long log down center of tortilla. Spoon 1 1/2 tablespoons sauce over pork. Top pork with 1/3 cup vegetable mixture. Spoon 1 1/2 tablespoons sauce over vegetables. Sprinkle with 1 tablespoon cilantro. Fold tortilla sides over filling, then roll up to enclose completely. Place seam side down in prepared baking pan. Repeat with remaining tortillas. Cover with foil. (Burritos can be prepared 6 hours ahead; refrigerate.)
- Preheat oven to 350°F. Bake burritos (covered) until hot, about 30 minutes. Serve burritos with remaining sauce.
CHILE COLORADO BURRITOS
When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest-except in my kitchen! -Kelly McCulley, Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 414 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 889mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
COLORADO GREEN CHILI
I love to smother burritos in green chili and cheese. This one is super mild and goes on everything....burritos, eggs, tacos, nachos....Yum!
Provided by Jennibear
Categories Mexican
Time 40m
Yield 6 Cups, 18 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large sauce pot. Brown pork pieces until browned. Add onion and garlic. Cook for 1 minute. Add rotel, green chilis, tomato sauce, chicken broth, bouillon, salt and pepper and spices. Bring to a boil. Reduce heat and simmer for 30 minutes.
- In a mason jar - combine flour and water - give it 100 shakes to combine. Bring pot to a boil and add flour mixture. Let boil for 5 minutes while stirring to thicken. Reduce heat back to simmer. Eat!
- Add more Cumin and ground Red pepper to make it spicier. Also jalepeno can be added.
Nutrition Facts : Calories 86.5, Fat 4.2, SaturatedFat 0.7, Cholesterol 17.4, Sodium 449.1, Carbohydrate 5.8, Fiber 0.7, Sugar 1.6, Protein 6.7
COLORADO GREEN CHILE WITH PORK
No need to roast your own chiles with this super easy method, but you can kick it up a notch by doing so. I make a large batch for my best burritos, then freeze the rest in plastic containers.
Provided by Squirrel Gone Wild
Categories Low Cholesterol
Time 4h20m
Yield 2 Gallons, 32 serving(s)
Number Of Ingredients 11
Steps:
- Put the pork roast in a covered casserol and roast at 275 for about 2 or 3 hours until done using your meat thermometer to check. I will often put it in frozen - no real need to thaw it first. As long as the pork is cooked through, it's fine. I don't even put any water in the dish, but you can put a half inch of water if you want to, it won't hurt the roast. When done, remove from oven and let cool. Save the juice! When cool enough to handle, dice the pork and throw away the fatty parts. Save the bone if any.
- In a very large stock pot (at least 2 1/2 gallon capacity), add diced pork and juice from the pork and sprinkle with flour - tossing to coat. Cook on medium low until it gets a little sticky from the flour. Add remaining ingredients and bones. Simmer at least one hour - stirring occaisionally. Do not let the bottom burn. If it seems too thick add water or chicken broth. Remove the bone.
- I use this for so many things! I smother my burritos, huevos, or eat like a soup with tortillas. I also pour it over burgers (see Gourmet Green Chile Burgers).
PORK GREEN CHILI (COLORADO STYLE)
I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking.
Provided by Mae6734
Categories Sauces
Time 5h
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
- Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
- When done, sift pork out of juice and shred, then add back.
- Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
- In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.
CHILE COLORADO BURRITOS
Make and share this Chile Colorado Burritos recipe from Food.com.
Provided by Jazz Lover
Categories One Dish Meal
Time 7h10m
Yield 5-7 burritos
Number Of Ingredients 6
Steps:
- Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender.
- When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
- Heat refried beans in a saucepan.
- Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.
- Roll into a burrito.
- Place in a baking dish.
- Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover.
- Sprinkle cheddar cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
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